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Aztec Vegetables

 Aztec Vegetables
Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.—Taste of Home Cooking School
6-8 ServingsPrep/Total Time: 25 min.


  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
  • 1 cup frozen cut green beans
  • 1 medium green pepper, diced
  • 2 cups fresh or frozen corn
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1/2 teaspoon dried oregano


  • In a large skillet over medium heat, cook onions in oil until almost
  • tender. Add the squash, beans and pepper. Cook 5 minutes, stirring
  • often Add remaining ingredients and simmer for 10 minutes, stirring
  • occasionally or until heated through. Yield: 6-8 servings.